Herbert C. Covey ô 8 ReviewD I recommend this book ANYONE WHO IS CURIOUS ABOUT "anyone who is curious about of African American cooking The authors trace. Ecame known as soul food drawing on the recollections of ex slaves recorded by Works Progress Administration interviewers Valuable for its fascinating look into the very core of slave life this book makes a niue contribution To Our Knowledge Of Slave Culture And our knowledge of slave culture and the complex power relations encoded in both owners' manipulation of. .
I m from Louisiana and Think It Interesting think it s interesting see how so many of our foodways and traditions Have Survive. Carefully Documenting African American Slave Foods This survive. Carefully documenting African American slave foods this reveals that slaves actively developed their own foodways their customs involving family and food The authors connect African foods and food preparation to the development during slavery of Southern cuisines having African influences including Cajun Creole and what later Foodways from Africa through slavery its influence on the development Of Cajun And Creole Cooking To Soul Food. Food Cajun and Creole cooking to soul food. Food a method of slave control and slaves' efforts to evade and Silence undermine that controlWhile a number of scholars have discussed slaves and their foods slave foodways remains a relativelynexplored topic The authors' findings also augment existing knowledge about slave nutrition while documenting new information about slave diet. .
Herbert C. Covey